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Stir It Up

  • Broccoli Soup

    By Chef David “Smitty” Smith on October 29, 2014
    By Chef David “Smitty” Smith ·  Most people think that salt is the most common spice used to add flavor to food. If you agree, you would be half right. Salt is the most-used flavor enhancer, but it is not a spice, it is a mineral. Remember, spices are all plant parts not including the leaves, which would be herbs. […]
  • The battle of the butterscotch sauces

    By Chef David “Smitty” Smith on October 15, 2014
    By Chef David “Smitty” Smith ·  And the winner is … I wanted to give you my thoughts on the two different butterscotch recipes from the last article. From the responses that I received, both recipes got some good comments, but there were only a few responses from people that made both recipes. Both recipes had good flavor but also […]
  • Butterscotch Sauce

    By Chef David “Smitty” Smith on October 1, 2014
    By Chef David “Smitty” Smith ·  Do you believe in coincidences? Oops, I think I read one time that you’re not supposed to start an article with a question. Actually, I think a long time ago I did this same thing. Could it be déjà vu? I don’t remember getting a fat lip and my knuckles busted by my editor, […]
  • Rubs

    By Chef David “Smitty” Smith on September 24, 2014
    By Chef David “Smitty” Smith ·  Wow, have I gotten a lot of comments on steaks this last week and the seasoning article hadn’t even hit the stands yet. Most of the talk was about flavoring a steak and by the time you get to read this article, you will have already read the article on the timing of seasoning […]
  • Seasoning steaks

    By Chef David “Smitty” Smith on September 17, 2014
    By Chef David “Smitty” Smith ·  Seasoning steaks sounds pretty simple and straight forward, right? Well, it is – sprinkle the steak with salt and pepper and cook for … how long? Although it is how long into the cooking process to season the steak that generates most of the controversy, even sprinkling the steak with salt and pepper is […]
  • Choosing the right cut of steak

    By Chef David “Smitty” Smith on September 10, 2014
    By Chef David “Smitty” Smith ·  After talking about knives for a couple of weeks (I’ve gotten some more questions and I’ll e-mail some thoughts on those directly to you), it’s time to get back to food. Summer is quickly coming to a close, but grilling season, however, still has a long way to go. This article isn’t necessarily just […]
  • How to choose a knife

    By Chef David “Smitty” Smith on September 3, 2014
    Last week, I talked about knives and why that if I was buying one knife I would chose a French knife. Basically, I would make that choice because, overall, the French knife is probably the most versatile knife out there. So, if you are now going to go out and get a knife for yourself, what do you look for? […]
  • Selecting the best knife

    By Chef David “Smitty” Smith on August 27, 2014
    By Chef David “Smitty” Smith ·  Selecting a knife Cleaver | Designed for breaking down meats Serrated | Ideal for breads & cakes Slicer | Allows for cleaner cuts; not good for chopping Boning | Ideal for deboning cuts of meat French chef’s knife | Good for slicing, chopping, splitting & dicing   Every week, I get a lot of […]
  • Enjoy summer’s bounty of tomatoes

    By Chef David “Smitty” Smith on August 20, 2014
    By Chef David “Smitty” Smith · Caprese Salad Fresh tomatoes of your choice Fresh mozzarella Basil, chopped Extra virgin olive oil Layer a few different types of tomatoes with the fresh mozzarella, sprinkle with fresh, chopped basil and drizzle with extra virgin olive oil.   The crowd had gathered early in raptured anticipation of the event that was about to […]
  • Tandoori Chicken

    By Chef David “Smitty” Smith on August 13, 2014
    By Chef David “Smitty” Smith  ·   After last week’s venture into yogurt-based marinades for beef (visit TheTahoeWeekly.com for recipe), I thought I would go with one more recipe that I think is a lot more common to anyone familiar with Indian cuisine. This was in fact, the first Indian dish I made way back during my apprenticeship program. Unfortunately, […]